Seafood Okonomiyaki with Nagaimo Yam. It's a Japanese long yam (nagaimo) or mountain yam (yamaimo) and I think it's the most important ingredient so your okonomiyaki won't be a doughy pancake. You will need to grate the yam. I'm okay but some people may get an allergic reaction, so you can wear a kitchen glove to grate or wash your.
Using Traditional Nagaimo or Yamaimo – For the Grated Yam. Nagaimo (Japanese mountain yam) salad, an elegant appetizer of raw crisp yam served with soy sauce and simple garnishes can be prepared quickly. Nagaimo is one of my favorite Japanese vegetables and with the perpetual popularity of Japanese cuisine, nagaimo continues to gain more. You can have Seafood Okonomiyaki with Nagaimo Yam using 17 simple ingredients and 8 simple steps. This is guide how achieve this tasty food.
Ingredients of Seafood Okonomiyaki with Nagaimo Yam
- Prepare 120 grams of Okonomiyaki mix.
- You need 140 ml of Cold water.
- You need 220 grams of Cabbage.
- It’s 10 grams of Tempura crumbs.
- It’s 2 tbsp of Red pickled ginger.
- It’s 40 grams of Thinly sliced pork belly.
- You need 2 of Eggs.
- Prepare 4 grams of Sakura shrimp.
- You need 100 grams of Mixed frozen seafood.
- Prepare of For the toppings:.
- It’s 1 of Shredded nori seaweed.
- It’s 160 grams of Nagaimo (grated).
- Prepare 1 dash of Green onions or scallions.
- It’s 2 of Egg yolks.
- You need of For the soy sauce dressing:.
- You need 2 tbsp of Soy sauce.
- It’s 1 tbsp of Mirin.
Note About Nagaimo Yam: Nagaimo is a type of Japanese mountain yam that is slimy when grated. Okonomiyaki o-konomi-yaki is a Japanese savory pancake containing a variety of ingredients. Mix the flour, eggs, water, dashi powder, and nagaimo. Add the cabbage, green onion, beni shoga, and tenkasu.
Seafood Okonomiyaki with Nagaimo Yam step by step
- Combine the okonomiyaki mix with very cold water and mix until just no longer floury. If you dissolve the powder too much, it will become sticky, so be careful..
- Cover with plastic wrap and chill in the refrigerator for 2 hours. Meanwhile, cut the cabbage into 3-5 mm strips and finely mince the pickled ginger..
- Place the batter, cabbage, egg, tempura crumbs, and pickled ginger into a bowl and mix together using cutting motions. Mix while incorporating air into the batter; don't knead all the air out..
- Heat a frying pan and cook the okonmiyaki. Top the batter with pork slices. While the batter is still soft, tidy up the sides. Cook over low heat for about 5 minutes and then flip it over..
- After flipping, cook over low heat for another 8 minutes. Don't push down on the top of the okonomiyaki. While it's cooking, grate the yam..
- Flip over the okonomiyaki once more and cook for 2 minutes..
- Once it's done, transfer it to a plate and coat it with the soy sauce mixture. Top with plenty of grated yam. Serve it up from the frying pan, so that it can be enjoyed piping hot!.
- Drizzle soy sauce on top of the grated yam. Sprinkle with shredded nori and chopped green onion. Place an egg yolk in the center to finish..
Heat a large frying pan to medium and add oil. Okonomiyaki is getting slowly more popular outside of Japan. It's often described as a Japanese pizza, but it's more like a savory pancake. Nagaimo is a starchy root vegetable, which can be known under the names taro root or under that annoying generic term for any starchy root vegetable unfamiliar to to. Wikipedia lists "grated yam" as an ingredient of okonomiyaki.